Last modified on 31 July 2014, at 22:16

Cookbook:Pasta Alla Gorgonzola

Cookbook | Ingredients | Recipes | Pasta

If you have the misfortune to suffer any serious ailment, such as hypochondria, or are of a nervous disposition, or are worried sick about your carbon footprint and think that sending a cheque to some "offset company" in Mongolia will do the trick, please keep away from this recipe !!

It is dynamite and will give you a guilty conscience for the next month !! If you are none of the above, and all you want to do in the years to come is die with a smile on your face, enjoy it, remembering though to check your blood pressure in the morning !!

IngredientsEdit

ProcedureEdit

  1. Put on the pasta to cook in plenty of salted water.
  2. Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point add the ricotta cheese and continue to melt until the whole lot becomes a sauce.
  3. If the sauce remains too thick, add a little of the milk and heat up once again.
  4. Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.
  5. Once the pasta is cooked, drain well and tip into a mixing bowl.
  6. Add the Gorgonzola sauce, and using a wooden spoon, mix well.

Serve, as with ALL pasta sauces, immediately.

Buon Appetito, Wikibookians !!

--Peterkirchem 08:29, 3 July 2007 (UTC)